Oh my goodness, have you ever had that moment when you take one bite of something and just know it’s going to become your new obsession? That’s exactly what happened when I first made these Maple Pecan Blondies. The rich, buttery base with that deep maple sweetness and the crunch of toasted pecans—it’s pure magic in every bite. I swear, these disappear faster than I can make them whenever I bring them to family gatherings. My cousin actually hid the last one in her purse once (true story!). The best part? They come together in one bowl with just a handful of pantry staples. No fancy techniques, no waiting around—just soft, chewy, maple-kissed perfection in under an hour.
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Why You’ll Love These Maple Pecan Blondies
Let me count the ways these blondies will steal your heart:
- One-bowl wonder: Minimal cleanup means more time enjoying that maple-pecan goodness
- Foolproof baking: Even my 8-year-old niece can make these without a hitch
- That perfect texture: Chewy centers with slightly crisp edges – just like grandma’s but better
- Maple magic: Real syrup gives that deep, cozy flavor imitation stuff just can’t match
- Pecan crunch: Toasted nuts add that irresistible contrast to the soft blondie base
Honestly? These might just ruin store-bought blondies for you forever.
Ingredients for Maple Pecan Blondies
Here’s what you’ll need to make these irresistible blondies – and trust me, using the right ingredients makes all the difference:
- 1 cup all-purpose flour (spooned into the measuring cup and leveled off – no packing!)
- ½ teaspoon baking powder – just enough lift without making them cakey
- ¼ teaspoon salt – balances all that sweetness beautifully
- ½ cup unsalted butter, melted and cooled slightly (about 5 minutes – you don’t want to cook the egg!)
- ¾ cup brown sugar – light or dark works, but dark gives more molasses depth
- ¼ cup pure maple syrup (please, please use the real stuff – no pancake syrup allowed!)
- 1 large egg, ideally at room temperature (it blends in so much smoother)
- 1 teaspoon vanilla extract – the good kind if you’ve got it
- 1 cup chopped pecans – toast them first if you want next-level flavor
See? Nothing weird or hard-to-find – just simple ingredients that create something magical together.
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Irresistible Maple Pecan Blondies in 1 Bowl Magic
- Total Time: 35 mins
- Yield: 9 blondies
- Diet: Vegetarian
Description
Soft and chewy maple pecan blondies with a rich buttery flavor and crunchy pecans.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, mix melted butter, brown sugar, maple syrup, egg, and vanilla until smooth.
- Stir dry ingredients into wet ingredients until just combined.
- Fold in chopped pecans.
- Spread batter evenly in the prepared pan.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares.
Notes
- Use pure maple syrup for best flavor.
- Store in an airtight container for up to 5 days.
- For extra richness, add 1/2 cup white chocolate chips.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
How to Make Maple Pecan Blondies
Alright, let’s get baking! These blondies come together so easily, but there are a few tricks to making them absolutely perfect. Follow these steps, and you’ll have a pan of maple-pecan bliss in no time.
Preparing the Baking Pan
First things first – line that pan! I always use parchment paper for foolproof removal. Just cut a sheet slightly larger than your 8×8 pan, press it in, and let the excess hang over the sides – instant handles for lifting out your blondies later. No parchment? No problem! Just grease the pan really well with butter or baking spray.
Mixing the Wet and Dry Ingredients
Here’s where the magic happens. In a big bowl, whisk together your melted (but not hot!) butter, brown sugar, and maple syrup until it looks like caramel sauce. Beat in the egg and vanilla – don’t skip the vanilla, it makes the maple flavor pop! In another bowl, whisk the flour, baking powder, and salt. Now, gently stir the dry into the wet until JUST combined. A few flour streaks are fine! Overmixing is the enemy of chewy blondies. Then, fold in those glorious pecans – save a handful to sprinkle on top if you’re feeling fancy.
Baking and Cooling Tips
Spread your batter evenly in the pan – it’ll be thick, so use a spatula to coax it into the corners. Bake at 350°F for 20-25 minutes. You’ll know they’re done when the edges turn golden and a toothpick comes out with moist crumbs (not wet batter). Here’s the hard part – let them cool COMPLETELY in the pan before cutting. I know it’s tempting, but warm blondies fall apart. The wait is worth it for those perfect squares!
Love nutty desserts? You’ll also enjoy this easy pecan dump cake — a simple, comforting bake that complements your maple pecan blondies perfectly.
Maple Pecan Blondies Variations
Oh, the possibilities! While I adore the classic version, sometimes I can’t resist playing around with these blondies. Here are my favorite twists:
- White Chocolate Bliss: Fold in ½ cup white chocolate chips with the pecans – the creamy sweetness pairs perfectly with maple
- Cinnamon Swirl Magic: Swirl 2 tablespoons of cinnamon sugar through the batter before baking for cozy spice pockets
- Salted Caramel Drizzle: After cooling, zigzag warm caramel sauce over the top and sprinkle with flaky sea salt
Pro tip: If you’re feeling extra, do all three! Just maybe don’t tell my nutritionist…
Storage and Reheating Tips
These blondies stay fresh in an airtight container at room temperature for up to 5 days – if they last that long! For longer storage, wrap individual squares tightly in plastic wrap, then foil, and freeze for up to 3 months. When that maple craving hits, just thaw at room temperature for an hour. Want that fresh-baked warmth? Pop a square in the microwave for 10-15 seconds – just until the edges get slightly gooey again. Pure heaven!
For even more pecan-packed recipes and cozy dessert ideas, check out our seasonal collections on Pinterest where new favorites are shared daily.
Maple Pecan Blondies FAQs
I’ve gotten so many questions about these blondies over the years – here are the ones that pop up most often:
Can I use walnuts instead of pecans?
Absolutely! Walnuts make a delicious substitute if that’s what you have on hand. Just toast them first to bring out their nutty flavor. My aunt actually prefers them with walnuts, but personally, I’m team pecan all the way for that buttery crunch.
Why did my blondies turn out cakey?
Oh no! This usually happens if you overmixed the batter (it develops too much gluten) or used too much baking powder. Next time, mix until just combined – a few flour streaks are okay! Also make sure to measure your flour correctly (spoon and level, don’t scoop!).
Can I double the recipe?
You sure can! Double everything and bake in a 9×13 pan for about 25-30 minutes. The edges should be golden but the center will still look slightly soft – it’ll firm up as it cools. This batch size is perfect for potlucks or when you need serious blondie therapy.
Why didn’t my blondies taste very maple-y?
This breaks my heart! Always use real maple syrup – the darker the grade, the stronger the flavor. And don’t skip toasting the pecans – it intensifies their flavor so they don’t overpower the maple. If all else fails, drizzle a little extra syrup over the cooled blondies!
Nutritional Information
Now, I’m no nutritionist (and frankly, when these blondies are involved I don’t want to be!), but here’s a rough estimate per square: about 220 calories, 12g fat, and 26g carbs. Remember, these numbers can vary based on your specific ingredients – like how generous you are with those pecans or whether you splurge on that fancy Vermont maple syrup. These are treats, after all, meant to be savored without stressing over every gram. Just enjoy that perfect bite of maple and pecan goodness!
Share Your Maple Pecan Blondies!
I’d love to see your blondie creations! Snap a pic and tag me on Instagram – it makes my day to see your kitchen wins. Did you add a fun twist? Leave a comment below and share your genius ideas! And if these become your new obsession like they did mine? Give the recipe a 5-star rating to help other bakers find this maple pecan magic.